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CURRIED POTATO & CAULIFLOWER SOUP

It's COLD out there! Warm up your heart and body with this hearty vegetable soup! You can even substitute skim milk for the half and half to save on fat and calories! Try it with a chunk of good crusty French bread!

3 c CAULIFLOWER PIECES
1 lg MICHIGAN RED POTATO, QUARTERED
SALT
1 T BUTTER
1 sm ONION, DICED
1/2 t GROUND GINGER
1/2 t CURRY POWDER
3/4 c HALF & HALF OR MILK
1 1/4 c CHICKEN BROTH
FRESHLY GROUND WHITE PEPPER

Combine cauliflower and potato in medium pan with salted water to cover. Cover and cook 5 minutes. Remove 1 cup cauliflower and set aside. Cook remaining cauliflower and potato until very tender. Drain. Peel potato. Set vegetables aside.

Melt butter in same pan. Add onion and cook over medium heat until tender, about 5 minutes. Add ginger and curry powder and cook 30 seconds.

Place 2 cups well-cooked cauliflower, potato, onions with any liquid from pan and half and half in blender container. Puree. If mixture is too thick, add some chicken broth. Return mixture to pan. Add reserved 1 cup cauliflower. Add remaining chicken broth and heat through over low heat. Do not boil. Season to taste with salt and pepper.

Note: For summer dining, chill the soup and serve with dollops of sour cream or plain yogurt. Serves 2.


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